Mussels

On a recent luncheon outing,  I ordered one of my favorite appetizers', mussel in a white wine sauce.  My twelve year old granddaughter agreed to try one and did not have the greatest reaction to the texture.

I gave her a lot of credit, at age 12,  to taste this delicacy even though the texture made her spit it out onto her bread dish. I thought they were delicious. An acquired taste I guess! However, too much food for one seating, I asked for a to go container taking each mussel out of it's shell and placing it, with the wine sauce for another meal. This will freeze nicely so I can create a new dinner, because I am not a big fan of leftovers.  

With a pod of my homemade garlic butter and a pod of pasta,  a new mussel creation was really easy. In a sauté pan I melted a tablespoon of garlic butter and another of butter and placed the mussels in to warm. I toasted some fresh sourdough focaccia bread and warmed my pasta in the microwave. Finishing with some fresh parmesan cheese, Voila! dinner.